Ruthie's Club Sandwich
|Roasted red peppers||7 Ounce, rinsed and well drained (1 Jar)|
|Reduced calorie mayonnaise||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Salt||1⁄8 Teaspoon (Or To Taste)|
|Rye bread slices||12 (White / Light)|
|Deli ham slices||3 Ounce (4 In Number Or 3/4 Ounce Each, Bavarian Type)|
|Swiss cheese slices||3 Ounce (4 Thin Deli Style Slices, 3/4 Ounce Each)|
|Shredded leaf lettuce||1 Cup (16 tbs)|
|Thin roasted breast slices/Turkey||3 Ounce (4 Thin Slices, 3/4 Ounce Each)|
|Bacon slices||8 , cooked, drained|
|Ripe tomatoes||2 Medium, thinly sliced to make 2 cups|
1. In a food processor or blender, puree the sweet red peppers for 30 seconds or just until smooth, but not liquified. In a small bowl, mix the peppers with the mayonnaise, black pepper, and salt if using. Toast the bread on both sides until light golden.
2. For each sandwich, spread the top side of 1 slice of toast with about 1 tablespoon of the pepper-mayonnaise mixture. Layer with 1/4 each of the ham, cheese, and lettuce.
3. Spread both sides of a second slice of toast with the pepper-mayonnaise mixture; place on top of the lettuce. Top with 1/4 of the turkey, 2 slices of the bacon, and 1/4 of the tomatoes.
4. Spread 1 side of a third slice of toast with the mayonnaise and place mayonnaise-side-down on top of the tomatoes. Secure with toothpicks. Using a serrated knife, slice the sandwich diagonally into 4 triangles. Serve with Saratoga Chips.